Early settlers followed the lead of Native Americans, who taught them to harvest the abundant local oysters. There's been an oyster renaissance that has seen East Coast production double in the past five years. I love to highlight local foods in any menu.
Remove giblet package from turkey's neck cavity, and pat turkey dry with paper towels. Rub skin with olive oil, and sprinkle inside and out with salt and pepper; place in a large roasting pan.
Preheat oven to 375° with oven rack in lowest position. (Remove other racks.) Melt butter in a deep skillet over medium heat. Add onion, celery, and garlic; cook, stirring, 5 minutes or until softened. Add oysters and next 4 ingredients. Transfer to a large bowl; let cool slightly.
Stir cubed bread and next 3 ingredients into onion mixture, tossing gently. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
Lightly pack stuffing into turkey cavity. Spoon any remaining stuffing into a lightly greased 1 1/2-quart casserole dish. Roast turkey approximately 20 minutes per pound, or until a thermometer inserted in thickest portion of thigh registers 165°. Transfer to a cutting board, cover with foil, and let rest 20 minutes before carving.
While turkey rests, bake remaining stuffing 20 to 25 minutes or until heated through. Garnish, if desired.
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